Light to Rich Recipes
Pea Consommé with Mint
This delicate broth is full of vitamin C, thanks to the pea pods Jeremy Fox simmers. (Snow peas are just as delicious and easier to find.) He tops the consommé with shards of white chocolate because he likes the way it brings out the peas' sweetness while adding only a little fat.
Citrus Salad with Candied Ginger
The key to making this simple fruit salad with candied ginger: Use a sharp knife to cut the citrus. "The better your knife, the better this dish will look," says Jason Travi.
Steamed Salmon with Watercress and Lemon Butter
Steaming keeps fish moist and couldn't be quicker. Here watercress is steamed with the salmon, and both benefit from a spoonful of lemon butter. You could use olive oil instead of the butter, however, or just serve lemon wedges.
Tangy Tomato and Mango Salad
In Jean-Georges Vongerichten's version of a dish that his friend Maya Gurley serves at her St. Bart's restaurant, he dresses plump tomatoes and sweet, juicy mango slices with red wine vinegar, just a little olive oil and plenty of sliced fresh basil.
Vegetable Soup with Fennel, Herbs and Parmesan Broth
Antioxidant-rich fennel is one of several good-for-you ingredients in this wonderful soup. Viana La Place simmers Parmigiano-Reggiano rinds in the broth to give it a rich, cheesy flavor. It's another example of the "nothing wasted" approach that Italians take to their cooking: "I also strain the soup and use the broth as a base for other dishes," La Place says.
Mashed Potatoes with Crispy Shallots
For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey. Grace offers other creative ideas for fluffy mashed potatoes like Mashed Potatoes with Parmesan Cheese and Fresh Thyme and Mashed Potatoes with Butternut Squash.
Barbecued Shrimp with Cheese Grits
By happy accident, Amber Huffman combined leftovers of two low-country staples—barbecue and cheddar cheese grits—for a quick Southern fusion meal. It became a Jess Jackson favorite. Here, Huffman tops her grits with grilled shrimp slicked with a tangy, bourbon-based barbecue sauce. "I seriously have received three marriage proposals over a bowl of my cheese grits," says Huffman. "I've accepted none so far."
Baked Four-Cheese Spaghetti
Marc Murphy grew up eating this intensely cheesy baked spaghetti. "When I was young, we lived in Genoa, where spaghetti is the pasta of choice. This is my mother's version of macaroni and cheese," he says. To add a smooth honey note, Lombardo selects the 2002 Labouré-Roi St. Armand Mâcon–Villages Blanc.
Creamy Chicken-Liver Mousse
Serve with a robust, dark-fruited Zinfandel from Sonoma County.
Chocolate Ganache Bread Pudding
A fast and easy way to make the port caramel sauce is to reduce the port in a saucepan until it has the consistency of syrup, then add store-bought caramel sauce and warm through.